1994 Cabernet Sauvignon 6.0

TASTING NOTES

Now in its third decade, this perfectly aged wine offers a sweet nose of slightly roasted cherry-cassis and oak forest leaves. The palate opens up to classy, polished flavors of ripe cassis, bay leaf, olives and menthol with a long savory finish marked by finely resolved tannins.

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$2,410.00

/ 6 L

Unavailable at this time, please contact us for further recommendations.

RATINGS

Stephen Tanzer, Vinous (April 2017) - 91 points
"Sexy aromas of redcurrant, raspberry jam, woodsmoke and mint. The sweetest of these wines to this point in the tasting, and also showing the best definition of fruit. Still in a distinctly firm style but juicy and alive, with its ripe red fruit, spice and mint flavors showing good balancing acidity and reserve. Nothing sloppy or over the top about this Cabernet. Finishes with drying granular tannins and good energy."

Robert Parker, The Wine Advocate (Dec. 1997) - 91 points
"The glories of this estate remain its Cabernet Sauvignons. After retasting the 1994 Cabernet Sauvignon, I was even more impressed. Made from low yields of approximately 2 tons of fruit per acre from Seavey's east-facing hillside vineyards in the Conn Valley, the 1994 exhibits an opaque purple color and an exuberant yet still young and unformed nose of spice, black fruits and cedar. Full-bodied with layers of dense, ripe fruit, this rich, full-bodied moderately tannic wine...will keep for two decades or more."

VINEYARD NOTES

Seavey's fifth estate-produced Cabernet, the 1994, was made from grapes that came from vines planted in several different locations of the south-facing hillside vineyard. Following a winter with low rainfall, a long, cool spring was followed by a relatively cool summer. Harvest occurred during the first two weeks of October.

PRODUCTION NOTES

Winemaking followed classic Bordeaux methods. Harvested at 23.5 degrees Brix, the juice remained in contact with the skins for an average of 25 days and, following malolactic fermentation, the wine was aged in French oak barrels (50% new oak) and then bottled on June 19, 1996.